Zuppa Sarda (Sardinian Cheese and Egg Soup with Croutons)

So easy, this cheesy Italian comfort food is done in about 20 minutes or so. The key is to use a low-sodium broth since the cheeses are a bit salty together. It's a good choice when there's a light chill in the air but you don't want something too heavy or complicated. It's not exactly low-cholesterol, but it's a delicious treat once in a while!

• Ready In: 30 mins
• Serves: 3

Ingredients

• 4  slices  thick  French bread or 4  slices  Italian bread
• 1⁄4 cup olive oil
• 1  clove garlic, halved
• 4  cups  low sodium vegetable broth or 4  cups low sodium chicken broth
• 3  eggs
• 3⁄4 cup  grated romano cheese
• 1⁄4 cup parsley, minced
• 6  ounces mozzarella cheese, in 1/2 inch dice
•  black pepper

Directions

1. Preheat oven to 350 degrees F.
2. Brush bread slices with olive oil and rub with garlic.
3. Place on a baking sheet and bake about 5 minutes per side, until golden.
4. In a large saucepan, bring broth to a boil.
5. Whisk together eggs and Romano cheese, then gradually add this mixture to the boiling broth.
6. Stir for a couple of minutes, until egg strands are cooked.
7. Add parsley and black pepper to taste.
8. To serve, place a garlic bread slice in each bowl.
9. Sprinkle some diced mozzarella over bread and ladle hot soup over all.
10. The mozzarella will be so melty and gooey!